Salads 4.0

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Chicken and Radicchio Salad with Pomegranate, Orange and Mint

Forget boring salads. This flavour-packed recipe combines tender roast chicken with sweet citrus, juicy pomegranate, fresh mint and a creamy tahini dr...Forget boring salads. This flavour-packed recipe combines tender roast chicken with sweet citrus, juicy pomegranate, fresh mint and a creamy tahini dressing. Chickpeas and pistachios add texture and substance, making this a satisfying meal that's packed with protein, fibre and plenty of plant diversity. Read more Forget boring salads. This flavour-packed recipe combines tender roast chicken with sweet citrus, juicy pomegranate, fresh mint and a creamy tahini dressing. Chickpeas and pistachios add texture and substance, making this a satisfying meal that's packed with protein, fibre and plenty of plant diversity. Forget boring salads. This flavour-packed recipe combines tender roast chicken with sweet citrus, juicy pomegranate, fresh mint and a creamy tahini dressing. Chickpeas and pistachios add texture and substance, making this a satisfying meal that's packed with protein, fibre and plenty of plant diversity.

Why is this healthy?

Contains

Nuts View all Chickpeas, Pistachio, Beans, Orange, Legumes, Nuts, Mint, Seeds, Sesame, Oregano, Radicchio, Lemon, Chicken

Ingredients

Serves 4

Metric Imperial

chicken legs

(bone-in, skin-on)

pomegranate (seeds)

mint

torn

radicchio

torn

orange

peeled and sliced into rounds

chickpeas (can)

Swaps: butter beans (can), cannellini beans (can)

drained and rinsed

pistachios

Swaps: walnuts, macadamia

roughly chopped

For the dressing:

tahini

lemon

juiced

water

(hot)

oregano (dried)

Share ingredients

Ingredients

Serves 4

Metric Imperial

chicken legs

(bone-in, skin-on)

pomegranate (seeds)

mint

torn

radicchio

torn

orange

peeled and sliced into rounds

chickpeas (can)

Swaps: butter beans (can), cannellini beans (can)

drained and rinsed

pistachios

Swaps: walnuts, macadamia

roughly chopped

For the dressing:

tahini

lemon

juiced

water

(hot)

oregano (dried)

Share ingredients

Method

Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan.

Rub the chicken with salt and olive oil and roast for 40 minutes until cooked through and the juices run clear.

Allow the chicken to cool before cutting the meat off the bone. Set aside until needed.

Prepare the salad by combining the pomegranate seeds, mint, radicchio leaves, oranges, chickpeas and pistachios in a large bowl.

In a small bowl, whisk together the dressing ingredients. Season to taste. Add a splash more water, if needed; it should be a pourable consistency.

Add the chicken to the salad, pour over the dressing and toss everything together. Serve topped with extra mint leaves and pomegranate seeds, if you like.

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